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Tender Braised Beef Pappardelle with Creamy Burrata Recipe
Ben Carraoli

Tender Braised Beef Pappardelle with Creamy Burrata Recipe

I recently made this tender braised beef pappardelle with creamy burrata, and let me tell you—it completely stole the show at dinner! The beef was melt-in-your-mouth tender, and the sauce was rich, savory, and utterly comforting. I love how the silky pappardelle pasta soaks up every bit of flavor.
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Total Time 4 hours 40 minutes
Ingredients Method Notes

Ingredients
  

  • 3 pounds bone-in beef short ribs trimmed of excess fat (bone-in ribs release collagen for a deeper, richer sauce)
  • Kosher salt and freshly ground black pepper to taste (season generously for best flavor)
  • 2 tablespoons olive oil helps sear the ribs to lock in juices
  • 1 large onion finely chopped (adds a natural sweetness)
  • 2 carrots diced (for a subtle earthy undertone)
  • 2 celery stalks diced (complements the mirepoix for a classic base)
  • 4 cloves garlic minced (fresh garlic provides more aroma than pre-minced)
  • 3 tablespoons tomato paste adds umami and depth to the sauce
  • 1 cup red wine choose a dry wine; half goes in the sauce, half for sipping!
  • 3 cups beef broth or homemade chicken broth bone broth works best for richness
  • 2 tablespoons soy sauce enhances the savory flavor
  • 2 teaspoons fresh thyme leaves fresh herbs elevate the sauce
  • 1 teaspoon fresh rosemary chopped (adds an aromatic kick)
  • 1 pound pappardelle pasta fresh if possible; it absorbs the sauce beautifully
  • 1 ball burrata cheese about 8 ounces (creamy texture that melts perfectly on top)
  • Freshly grated Parmesan for garnish (grate fresh for the best flavor)
  • Fresh parsley chopped, for garnish (brightens the dish visually and flavor-wise)

Method
 

  1. First, I seasoned the short ribs generously with salt and pepper. Then, I seared them in hot olive oil until each side had a golden crust. This locks in the juices and builds a rich, flavorful base for the sauce.
  2. Next, I sautéed onions, carrots, celery, and garlic in the same pot. The mirepoix softens and caramelizes slightly, adding natural sweetness to balance the beef. I love how the aroma fills the kitchen at this stage!
  3. After the veggies, I stirred in tomato paste and let it cook briefly. Then I added red wine, beef broth, soy sauce, thyme, and rosemary. I returned the seared ribs to the pot and let everything simmer low and slow until the meat was tender enough to shred.
  4. While the beef was braising, I cooked the pappardelle in salted boiling water until al dente. Fresh pasta cooks quickly, so I kept a close eye on it. Once cooked, I drained it and set aside, reserving a bit of the pasta water to loosen the sauce if needed.
  5. Once the beef was fall-apart tender, I shredded it off the bones and mixed it into the sauce. I then tossed it with the pappardelle, creating a luxurious, flavorful coating. I topped each serving with creamy burrata, a sprinkle of Parmesan, and fresh parsley for a restaurant-worthy finish.

Notes

  • I always brown the ribs in batches to avoid steaming them; it really enhances the flavor.
  • I like to strain the sauce for a smoother, more elegant texture.
  • If I have extra time, I let the sauce rest overnight—the flavors intensify beautifully.
  • I taste as I go and adjust salt and pepper near the end; it makes a huge difference.